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I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got yourself into the night before.

Directions

1.

Whisk together eggs and milk and season with salt and pepper. Dip both sides of each piece of bread in the egg mixture and the bread sit in the egg mixture while you prepare the rest of the ingredients.

2.

Working in batches, cook the bacon over medium heat until crisp, draining the bacon on paper towels. Carefully pour out the bacon fat and wipe the skillet clean with a paper towel.

3.

In the cleaned skillet melt half the butter over medium heat. Once the butter begins to sputter, add half the soaked bread slices, and cook until browned, about 5 minutes. Flip and cook until second side has browned, a few minutes longer. Transfer to a wire rack set in a rimmed baking sheet and repeat with remaining bread and butter.

4.

Divide slices of bread between 4 plates, top each slice with some torn romaine lettuce, followed by a slice of tomato, two pieces of bacon and a dollop of mayonnaise. Season each plate with salt and pepper and garnish with sliced scallions.

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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